If you are craving a fall-inspired dessert that perfectly blends creamy pumpkin cheesecake with the cinnamon-coated crunch of a churro, look no further than this Pumpkin Churro Cheesecake Bars Recipe. This delightful bar treats you to layers of rich, spiced pumpkin filling sandwiched between flaky crescent roll dough coated in buttery cinnamon sugar that will have your taste buds dancing with every bite. Whether you’re sharing at a holiday gathering or simply indulging in a cozy night at home, these cheesecake bars are as comforting as they are irresistible.
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together to create a beautiful balance of flavors and textures. Each component plays a crucial role in building that signature creamy pumpkin cheesecake and crispy, cinnamon-sugar-encrusted crust.
- Refrigerated crescent roll dough (2 cans, 8 oz each): Provides a buttery, flaky crust and top layer that crisps up beautifully in the oven.
- Cream cheese (2 packages, 8 oz each, softened): Delivers the smooth and creamy body of the cheesecake filling with a rich tang.
- Canned pumpkin purée (3/4 cup): Brings seasonal warmth, moisture, and vibrant orange color to the bars.
- Granulated sugar (3/4 cup, divided): Sweetens the filling and the cinnamon-sugar crust perfectly.
- Brown sugar (1/4 cup): Adds a deeper, caramel-like sweetness to the filling.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a subtle floral note.
- Pumpkin pie spice (1 1/2 teaspoons): Packs in the classic fall spices that flavor the pumpkin filling.
- Ground cinnamon (1 teaspoon): Infuses the bars with that essential churro cinnamon flavor, sprinkled generously on top and inside.
- Salt (pinch): Balances the sweetness and brings out all the flavors.
- Unsalted butter (1/4 cup, melted): Brushed over the top to help the cinnamon-sugar mixture crisp to perfection.
How to Make Pumpkin Churro Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Dough
Begin by preheating your oven to 350°F (175°C), then lightly grease a 9×13-inch baking dish so the crescent roll crust doesn’t stick. Unroll one can of the crescent roll dough and press it firmly into the bottom of the pan, making sure to seal any seams – this will create your crispy bottom layer that supports the luscious filling. Then, mix together half of your cinnamon and granulated sugar to form that iconic churro topping and sprinkle it evenly over the dough for the first hint of cinnamon sweetness.
Step 2: Make the Pumpkin Cheesecake Filling
In a large bowl, beat together softened cream cheese, pumpkin purée, brown sugar, a quarter cup of granulated sugar, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture is completely smooth and creamy. This step is key to achieving that velvety texture and perfectly spiced flavor that defines these cheesecake bars. Once mixed, spread the pumpkin cheesecake mixture evenly over your cinnamon-sugar crust layer in the prepared pan.
Step 3: Add the Top Crust and Finish With Cinnamon Sugar
Unroll the second can of crescent roll dough and gently place this as the top layer over the pumpkin cheesecake filling. Press lightly so it fits snugly but does not mix with the filling. Now, brush the melted unsalted butter evenly across this top crust—it helps the surface brown beautifully and hold the cinnamon sugar. Sprinkle the remaining cinnamon and granulated sugar mixture generously over the top, gently pressing it in to mimic the irresistible churro crunch.
Step 4: Bake and Chill
Bake your Pumpkin Churro Cheesecake Bars Recipe for 30 to 35 minutes. You’ll know they’re ready when the top turns a gorgeous golden brown and the cheesecake center is set but still moist. After removing from the oven, allow the bars to cool completely at room temperature. Then pop them in the refrigerator for at least two hours to fully chill and make slicing easier. This chilling step enhances the texture and flavor, making every bite utterly delightful.
How to Serve Pumpkin Churro Cheesecake Bars Recipe
Garnishes
While these bars are delicious on their own, adding a little extra touch makes them even more special. Consider sprinkling some powdered sugar on top for a delicate snowy effect or drizzling caramel sauce for a richer indulgence. A dollop of whipped cream infused with a hint of cinnamon also pairs beautifully, adding lightness to each bite.
Side Dishes
These bars shine as a dessert star, but pairing them with a scoop of vanilla ice cream elevates the experience with temperature contrast. For a refreshing note, serve alongside a simple fruit salad featuring cranberries or apples to balance the rich, sweet layers. Hot coffee or spiced tea completes the perfect autumnal pairing for a cozy gathering.
Creative Ways to Present
If you’re serving at a party or want to impress your guests, cut the bars into petite squares and place each on a decorative plate with a cinnamon stick garnish. Alternatively, layer crumbled bars into parfait glasses with whipped cream and chopped nuts for a fun, deconstructed dessert presentation that still delivers all that Pumpkin Churro Cheesecake Bars Recipe magic.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers tightly covered in the refrigerator for up to five days. The bars maintain their moist, creamy texture and crisp topping, making for easy grab-and-go treats or post-meal indulgences that feel fresh and delicious each time.
Freezing
To freeze, wrap individual bars tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to two months. When ready to enjoy, thaw overnight in the fridge and then bring to room temperature before serving for the best texture.
Reheating
If you prefer your Pumpkin Churro Cheesecake Bars Recipe warm, reheat individual slices in a microwave for about 20 seconds or until just warmed through. Alternatively, a few minutes in a preheated oven at 325°F (163°C) helps re-crisp the cinnamon-sugar topping without drying out the cheesecake inside.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works beautifully in this recipe and gives it an even fresher, natural pumpkin flavor. Just make sure it’s well-puréed and strained to avoid excess moisture that might affect the texture.
What type of cream cheese should I use?
Use full-fat cream cheese for the creamiest, richest filling. It should be softened to room temperature before mixing to ensure a smooth, lump-free cheesecake layer.
Can I substitute the crescent roll dough with pie crust?
While pie crust is an option, crescent roll dough gives this recipe its signature flaky, buttery texture and ease of layering. If using pie crust, be mindful of differences in baking time and texture.
Is it necessary to refrigerate the bars before slicing?
Yes, chilling allows the filling to fully set, making the bars easier to slice and handle. It also enhances the flavor by letting the spices meld together.
Can I add nuts or other mix-ins to the filling?
You can! Chopped pecans or walnuts add nice crunch and complement the pumpkin spice wonderfully. Just fold them gently into the cheesecake filling before spreading it into the pan.
Final Thoughts
There is something truly heartwarming about pulling these Pumpkin Churro Cheesecake Bars Recipe out of the oven and sharing slices with friends and family. The perfect marriage of pumpkin spice, creamy cheesecake, and churro-inspired cinnamon sugar makes for an unforgettable dessert that celebrates fall in every bite. I hope you enjoy making and savoring these bars as much as I do—they are the kind of treat you’ll want to keep coming back to year after year.
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Pumpkin Churro Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These Pumpkin Churro Cheesecake Bars are the perfect fall dessert, combining spiced pumpkin cheesecake filling sandwiched between layers of buttery crescent roll dough, topped with cinnamon sugar for a churro-inspired treat. Easy to make and perfect for any occasion, these bars offer a creamy, flavorful twist on classic cheesecake with the nostalgic taste of churros.
Ingredients
Dough and Topping
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup canned pumpkin purée
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make Cinnamon Sugar Mixture: In a medium bowl, combine 1/2 cup granulated sugar with the ground cinnamon; set aside for sprinkling.
- Layer Bottom Dough: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, sealing any seams to prevent filling leakage.
- Add Cinnamon Sugar: Sprinkle half of the cinnamon-sugar mixture evenly over the crescent dough base for that signature churro flavor.
- Prepare Pumpkin Cheesecake Filling: In a large bowl, beat together the softened cream cheese, pumpkin purée, brown sugar, 1/4 cup granulated sugar, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture is smooth and creamy.
- Spread Filling: Evenly spread the pumpkin cheesecake filling over the cinnamon-sugar dusted dough in the baking dish.
- Add Top Dough Layer: Unroll the second can of crescent roll dough and gently place it over the pumpkin filling, pressing lightly to fit and seal the edges.
- Brush Butter and Add Topping: Brush the melted unsalted butter evenly over the top dough layer, then sprinkle the remaining cinnamon-sugar mixture evenly across the surface.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the center is set but still slightly soft.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to firm up for easier slicing.
- Serve: Slice into 12 bars and serve chilled or at room temperature. Enjoy your delicious pumpkin churro cheesecake bars!
Notes
- For a richer flavor, add a dash of nutmeg or clove to the cheesecake filling.
- These bars can be made a day ahead and stored in the refrigerator for easy slicing and serving.
- Make sure to seal the crescent dough seams well to prevent filling leakage during baking.
